VEGAN: Super Easy Vegan Tiramisu Fudge Bars

The creamiest and the most heavenly cashew-based dessert that is so easy to make.

v 010aThis is actually one of my all-time favorite desserts. Even before I became 100% vegan, tiramisu is already a dessert I cannot live without. And having to find a vegan recipe for it is just such a treat for me.

These Tiramisu fudge bars are made up with the creamiest cashew vegan mascarpone and layered with the most luscious cocoa coffee cream. You can make as many or as much as you want and leave them in the freezer for dessert or for an afternoon snack for whenever you feel like having a tiramisu.

This is also a very easy dessert recipe you can make and you won’t have to worry about failing with this. You also will surely love this as much as I do.

Check out the recipe below.


Vegan Tiramisu Fudge Bars

 

Ingredients:

Vegan Mascarpone cream filling

⅔ cup soaked raw cashews, soaked for atleast 15 mins then drained

½ cup water

¾ tsp vinegar (acv or white)

1 tsp or more lemon juice

v 010b¼ tsp salt

3 tbsp or more sugar or other sweetener *

3 tbsp coconut oil (preferably refined for neutral taste)

2 drops of vanilla extract

a drop of almond extract (optional)

Coffee Cocoa Layer

3 tbsp cocoa powder ( 2 tbsp for less bitter)

¼ cup oat flour (certified glutenfree if needed)

¼ cup soaked cashews, soaked for atleast 15 mins then drained

2 tbsp coconut oil, preferably refined

½ cup water

3 tbsp or more sugar or other sweetener *

¼ tsp salt

½ tsp instant coffee or 2 tbsp or more brewed (use less water if using brewed coffee)

a drop of almond extract

optional: add a tsp or more liquor like rum or kahlua

 

Instructions:

Blend the ingredients for the mascarpone filling layer. Blend for a minute, then let the mixture rest for 2 mins, then blend again until very smooth and silky,

Taste and adjust the sweet and tang and mix. Transfer to a bowl.

In the same blender (no need to wash), Blend the cocoa coffee layer filling until smooth. Blend for a minute, then let the mixture rest for 2 mins, then blend again. Taste and adjust sweet and flavor if needed. I make these bars mildly sweet, so add sweet if needed, and blend in.

Line a loaf pan with parchment. Pour the coffee cocoa mixture in and even it out. Freeze for 20 to 30 mins.

Pour the mascarpone mixture on top and even it out. Sprinkle shaved chocolate or cocoa powder on top and freeze for 2 hours or longer. Then slice and store. I prefer to slice these into small bite size pieces. Serve after thawing for 5 minutes or when they are soft enough to bite or use a spoon but not melting.

 

v 010c

 

Notes:

*If using liquid sweetener, reduce water by the amount of sweetener used.

To sub cashews, use other nuts such as macadamia, or use coconut cream, or use silken tofu and no water. I haven’t tried these variations with this recipe, but they work in similar applications.

To sub coconut oil: Use melted cocoa butter or more cashews
A very big thank you to veganricha.com for this delicious recipe.